Bitterballen – Dutch Chicken Croquettes with Maille Dijon Mustard

Recipe by: Chef Michael van den Winkel, Little Sister Food Bar 
Cuisine: Dutch

# of servings:

Dutch Chicken croquettes with Maille Dijon Mustard:


1/8 cup (30 g) butter
1/3 cup (50 g) onion, brunoise
1/3 cup (40 g) all-purpose flour
1 cup (250 mL) chicken stock
3.5 oz (100 g) poached chicken
2 Tbsp. (12 g) chopped lovage*
3 Tbsp. (45 mL) Maille Dijon Mustard
1 tsp. (6 g) salt
1/2 tsp. (3 g) white pepper
Pinch (0.35 g) nutmeg
Flour, egg and breadcrumbs to taste to coat the croquettes
Oil for frying


1. Melt butter in small saucepan.


2. Sweat onion until translucent.


3. Add flour and incorporate with onion and butter. This is called a roux.


4. On low heat, cook the roux while stirring with a wooden spoon for 5-10 minutes. This will cook the flour and give it its maximum thickening properties.


5. Take the saucepan off the heat and add the cold chicken stock. Whisk until it becomes a cohesive mass without any lumps.


6. Place saucepan back on low heat and cook/boil for 10-15 minutes. The mixture will start to thicken up and will become shiny.


8. Once it’s ready, take off the heat, add the poached chicken, lovage, Maille Dijon Mustard, salt, pepper and nutmeg. Mix well.


9. Line a bowl with plastic wrap and pour mixture in. Cover with plastic wrap and place in fridge overnight.


10. The next day, shape round balls of around 40 g (1.4 oz) each.


11. Bread the balls in flour, egg and breadcrumbs.


12. Repeat this but only with egg and breadcrumbs. Refrigerate for couple of hours.


13. Heat oil to 375°F (190°C). 14. Fry the croquettes for 4-6 minutes until golden brown.


15. Serve with Maille Creamy Dijon Mustard and Maille Gherkins.


*NOTE: substitute parsley if not available